Step 1

Place the chicken thighs skin-side down on a chopping board. Run a knife along each side of the bone to expose the bone. Using scissors, cut underneath the bone to remove it. Repeat with the remaining chicken thighs.

Step 2

Cut the courgette in half lengthways and then into half moons. Cut the red onion into large chunks.

Step 3

Add the chicken, skin side down into a cold, large frying pan and set it over a medium heat. Cook for 10-15 mins until the chicken skin is golden brown.

Step 4

While the chicken is cooking, make the tzatziki. Grate the cucumber into a bowl and season with salt. Set aside for 5 mins then squeeze out the excess water. Meanwhile, chop the dill then add to the squeezed cucumber along with the yoghurt, the zest of the lemon and the juice of ½ the lemon. Grate in the garlic. Mix well to combine then season to taste with salt. Set aside.

Step 5

When the chicken skin is golden brown and crispy, flip the chicken thighs and cook for a further 2 mins. Remove them from the pan and set aside.

Step 6

Add the red onion, courgette and spices to the pan. Grate in the garlic then cook over a medium heat until soft. (If anything catches on the bottom of the pan, just add a little water and scrape it up). Add the drained chickpeas and cooked rice to the pan. Cook over a medium heat for 2-3 mins until everything has come together. Season with salt, pepper and MSG.

Step 7

Meanwhile, pick the parsley leaves and cut the chicken into thick slices.

Step 8

To serve, divide the rice between plates then top with the chicken and tzatziki. Sprinkle over the parsley and finish with a lemon wedge.